Tagliatelle al Ragu Recipe

Name: Tagliatelle al Ragu Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: Italian
Ingredients: 6-8 nests of tagliatelle; 350 g fresh minced beef; 1 Brown Onion; 1 tbs of Soft Brown Sugar (15g); 30 g Salted Butter; 15 g of plain flour; 1 tsp of lazy garlic; 1 tin of chopped tomatoes; 100 ml Red Wine; 3 tbs (45 g) Tomato Paste; 2 beef stock cubes; 1/4 tsp Black Pepper; Grated parmesan cheese

By Jon Andrew

About This Recipe

Ragu is a meat based pasta sauce, often made with minced Beef and it is used to make Tagliatelle al Ragù is sometimes called Bolognese or Spaghetti Bolognese, an Italian pasta in a Ragu sauce.

This recipe for Tagliatelle al Ragu It is pretty much the same recipe for Spaghetti Bolognese it is just that one uses Tagliatelle and the other uses Spaghetti.

I like to serve Tagliatelle al Ragu and Spaghetti Bolognese with Cheesy Garlic bread made with Ciabatta bread.

The Ragu sauce is best served over the top of a plate of pasta such as Spaghetti or Tagliatelle then topped with a hard Italian Cheese.. ...

Origins of Tagliatelle al Ragu
The origins of Tagliatelle al Ragu can be traced back to the rich culinary traditions of Emilia-Romagna, a region in northern Italy renowned for its diverse and flavourful cuisine.

This dish, characterized by its long, flat pasta and a hearty meat sauce, is believed to have evolved from the classic Bolognese sauce, known as ragù alla Bolognese.

Historical records suggest that the combination of tagliatelle and ragù was popularized in the late 19th century, particularly in Bologna, where local chefs began to refine the recipe by incorporating a variety of ingredients such as ground beef, pork, and a medley of vegetables, including onions, carrots, and celery.

The slow-cooking process allows the flavours to meld beautifully, resulting in a rich and savory sauce that clings perfectly to the pasta.

Over the years, Tagliatelle al Ragu has transcended its regional roots, becoming a popular dish not only in Italy but also around the world, celebrated for its comforting qualities and the depth of flavour that reflects the heart of Italian culinary heritage.

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Serves: Two

Medium

Cook in: 45 min

Prep: 15 min

What equipment do you need ?

Food Processor

Large Casserole Dish

Wooden Spoon

Saucepan

What is Tagliatelle al Ragu?

Tagliatelle al ragù is a traditional Italian dish consisting of tagliatelle mixed into a Ragù sauce.

Ragu is a meat-based sauce commonly served with pasta and is offten used in a Bolognese but can also be used for Lasagne and this Tagliatelle al ragù.

Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy.

This Tagliatelle al ragù is pretty simple to make and is best served with cheesy garlic bread and garnished with Parmesan and basil or you can use Pesto if you like.

How to make Tagliatelle al Ragu

Cuisine:Italian

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Ingredients Nutrition Cost

6-8 nests of tagliatelle *
350 g fresh minced beef
1 Brown Onion
1 tbs of Soft Brown Sugar (15g)
30 g Salted Butter
12 g of plain flour
1 tsp of lazy garlic
1 tin of chopped tomatoes
100 ml Red Wine
3 tbs (45 g) Tomato Paste
2 beef stock cubes
1/4 tsp Black Pepper
Grated parmesan cheese

*May contain eggNut free

Health & Nutrition:
This is per portion
170 g

Calories: 258High
Protein: 14g
Fat: 11g
Carbohydrates: 29gHigh
Fiber: 1.7g
Sugar: 3.1g

High caloriesHigh Carbs.

Cost to make:
£5.72 / $7.24 (Est.)

*Prices may vary.

Cooking Instructions

Crumble up the stock cubes into a bowl and add 1/4 tsp Black Pepper
Dice up your onion and add the garlic to them, mix it together .
Melt the butter in a pan then fry off the onions & Garlic until soft, about 10 minutes.
Add the sugar to the onions and allow to cook for a further 5 minutes
When the onions are soft , add the minced beef and fry until it is cooked. You can chop this up with a wooden spoon as it cooks.

Empty the chopped tomatoes, Red wine and Tomato paste into a food processor and process for a few seconds so that the tomatoes are well chopped up.
Add the crumbled up stock cubes and Pepper into the cooked beef and mix it in well.
When the beef mixture has been cooking for a few extra minutes add the flour and mix in to form a loose roux.
Add the processed chopped tomato sauce and mix up with a wooden spoon.
leave this to cook for around 15 minutes on a low heat.

While the ragu sauce is simmering down, bring a pan of water to the boil.
place the tagliatelle into the boiling water, then reduce to a slow rolling boil and cook for 12 minutes
When the pasta is cooked, drain off the water and tip the tagliatelle straight into the ragu sauce.
Combine the pasta and sauce with a fork
Serve with garlic bread and garnish with the Parmesan cheese